KosherEye.com

Kale gets really sweet and delicious when it has been exposed to frost; therefore, winter kale such as lacinato (also known as “dinosaur kale”) is ideal to use in a raw salad. Be sure to cut out the spine from the leafy part, as the spine can be too tough to chew. Beets and sweet potatoes are a fantastic combo that roast beautifully. However, this salad is a great opportunity for you to roast whatever vegetables you have on hand—regular potatoes, winter squash, or even carrots would also be lovely. The Sweet Mustard Tempeh has great flavor, in part from the marinade, which requires a bit of advance preparation. Incorporating a plant protein like tempeh makes this salad a satisfying and wholesome meal.

Roasted Vegetables: Preheat the oven to 400°F. Line a large, heavy baking sheet with parchment paper. Toss the yams and beets in a large bowl with the oil, garlic, salt, and pepper to coat. Transfer to the prepared baking sheet and roast, tossing after the first 20 minutes, until the yams are tender and browned, about 40 minutes. Let cool completely

Dressing: Whisk the orange juice, tahini, vinegar, garlic, the 1/2 teaspoon salt, and the saffron in a medium bowl to blend. Gradually whisk in the oil to blend well. Season to taste with salt and pepper

Assembly: Toss the kale, spinach, cucumber, and bell pepper in a large bowl with enough of the dressing to coat. Add the tempeh and the roasted yams and beets, and toss again, adding more dressing if necessary. Transfer the salad to a platter. Garnish with the almonds and serve.

Sweet Mustard Tempeh

The tempeh needs at least an hour to marinate. This is a good do-ahead step, either the day before or make it your first order of business when you come into your kitchen to begin preparing the meal.

Whisk the tamari, mustard, maple syrup, water, garlic, and oil in a 9- to 10-inch sauté pan to blend. Add the tempeh and turn to coat. Arrange the tempeh in the pan so it is in a single layer and submerged in the marinade. Set aside to marinate for at least 1 hour, or cover and refrigerate overnight.

Set the sauté pan over medium-low heat. Cover and cook until the tempeh is hot and the marinade has reduced, about 15 minutes. Serve the tempeh warm or at room temperature.

Spicy-Sweet Roasted Almonds

Preheat the oven to 350°F. Line a heavy rimmed baking sheet with parchment paper.

Toss the almonds, maple syrup, oil, chili powder, cayenne pepper, and salt in a large bowl to coat. Spread the almond mixture in a single layer on the prepared baking sheet. Bake, stirring every 5 minutes, until the almonds turn golden and the syrup begins to thicken and coat the almonds, about 15 minutes. Let cool. (The almonds and coating will become crunchy when cool.)